Easy Chicken Fajita Quesadillas

Today's recipe is from the kitchen of Vanessa Cox of
www.TropicalBabyBoutique.com

Easy Chicken Fajita Quesadillas

This is an easy recipe with approximate amounts of ingredients.  As you
play around with it, you may choose to increase or decrease your
ingredients for your own tastes.

Make a salad as a side dish for a complete meal.
Makes enough for 3-4 people.

Ingredients:

Medium onion, chopped
1 lb. boneless, skinless chicken breast, cubed into bite-sized pieces
Fajita seasoning (my favorite is Chef Paul Prudhomme's Magic Seasoning
Blends Fajita Magic)
Olive oil
Butter, softened to room temperature
1 package of soft taco size flour tortillas
1 package of Mexican shredded cheese or your favorite shredded cheese
Salsa, if desired
Sour Cream, if desired (alternative is Ken's Steakhouse Ranch Salad
Dressing, which my husband prefers)

Directions:

Preheat large skillet to medium high.  If you prefer, everything can be
cooked on a grill, indoor grill or grill pan.
Sprinkle Fajita seasoning over all of chicken.  If you prefer things
less spicy, just use it on one side of the chicken.  More spicy, turn
the chicken pieces and sprinkle some more.  Chef Paul Prudhomme's
Fajita
Magic is not very spicy and can be applied liberally without worry of
burned mouths.  Allow chicken to sit.
Once skillet is heated, pour olive oil around the pan 2 times.  Add
onions and saute until lightly browned, then remove from pan.  Drain
off
any excess liquid from the onions.  Add chicken pieces and saute for
approximately 5 minutes until cooked through.  Remove chicken from pan,
combine with onions and set aside.
At this point, you can rinse and use the same skillet or use a clean
skillet.
Preheat skillet on medium-high heat.
Butter one side of 2 tortillas.  Place 1 tortilla butter side down in
preheated skillet, using tongs or a slotted spoon, place some of the
chicken mixture on the tortilla in the pan (the amount of a handful is
a good amount) and spread it out evenly.  Spoon a tablespoon of salsa
over
the chicken (if desired).  Sprinkle about half a handful of cheese over
everything and top with the other buttered tortilla, butter side up.
When quesadilla starts to brown, flip it over using a large spatula.
Brown for about 2 more minutes then remove from pan.
Repeat with approximately 3 more pairs of tortillas or until you run
out of chicken.
Cut quesadillas into quarters and serve with sour ream.
-
Vanessa Cox
www.TropicalBabyBoutique.com